The Use of Fractional Conversion Technique to Investigate the Effects of Testing Parameters on Texture Degradation Kinetics |
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Authors: | T.R. Stoneham D.B. Lund C.H. Tong |
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Affiliation: | Authors are with the Department of Food Science, Rutgers-The State University of New Jersey, Cook College, P.O. Box 231, New Brunswick, N.J., 08901-8520. |
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Abstract: | ABSTRACT: To study the effects of testing parameters on texture degradation, texture loss of potatoes heated at 80 °C was measured using an Instron universal testing machine as well as a texture analyzer under 2 instrument crosshead speeds, 2 sample sizes, and either compression or shear modes of mechanical deformation. Using the fractional conversion as a texture index, the kinetics of texture degradation of potatoes fitted a single 1st order reaction model, and the rate constant (or D value) was shown to be independent of the test used to determine the texture index. The average D value was 30 ± 1.2 min at 80 °C. |
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Keywords: | texture degradation potatoes fractional conversion testing parameters |
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